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King Crab Newburg

  • 1/3 cup butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • dash cayenne pepper
  • 1½ cups coffee cream
  • 3 egg yolks
  • 1 pound king crab meat
  • 2 tablespoons sherry
  • toast points

Melt butter. Blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly.

Stir a little hot cream into egg yolk then add to remaining sauce, stirring constantly. Add crab meat. Heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points.

Serves 6.

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